Jeffery D Elsworth (Instructor) - Grade Details
(with breakdown by course)
Jeffery D Elsworth - All Courses
Average Grade - 3.513
Median Grade - 4.0
Latest grades from Spring 2024
Jeffery D Elsworth - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| HB 267 | Average Grade - 3.335 Median Grade - 3.5 |
3399 | Spring 2021 | |
| HB 349 | Average Grade - 3.341 Median Grade - 3.5 |
813 | Fall 2017 | |
| HB 100 | Average Grade - 3.651 Median Grade - 4.0 |
7846 | Spring 2024 | |
| HB 265 | Average Grade - 3.165 Median Grade - 3.5 |
204 | Fall 2015 | |
| HB 207 | Average Grade - 3.024 Median Grade - 3.0 |
310 | Spring 2024 | |
| HB 358 | Average Grade - 3.332 Median Grade - 3.5 |
628 | Spring 2024 |
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HB 100 - Introduction to Hospitality Business
Sectors, segments and disciplines of the hospitality and tourism industries. Impact of travel and tourism. Hospitality trends. Overview of accounting, marketing, and sales.
Average Grade - 3.651
Median Grade - 4.0
Latest grades from Spring 2024
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HB 207 - Hospitality Management and Leadership
Overview of management and leadership theories and applications specific to the hospitality industry. Discussion of leadership principles, management principles, change management, decision-making, communications, motivational theories, and negotiation skills.
Average Grade - 3.024
Median Grade - 3.0
Latest grades from Spring 2024
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HB 265 - Hospitality Foodservice Systems
Food and Beverage systems that enhance food safety and quality management. Standards of microbiology, sanitation, and other quality control issues in foodservice operations. Chemical, health, and workplace safety standards. Introduction of fundamental principles of cost control concepts and techniques at different control points. Food allergen management practices and food safety technology highlighted. Emerging trends that affect different segments of food and beverage operations.
Average Grade - 3.165
Median Grade - 3.5
Latest grades from Fall 2015
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HB 267 - Management of Food and Beverage Systems
Principles of menu planning, designing and pricing. Control of food and beverage products during purchasing, receiving, storing and issuing. Labor control principles. Control of revenue during sale. Food and beverage segment overview.
Average Grade - 3.335
Median Grade - 3.5
Latest grades from Spring 2021
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HB 349 - Hospitality Facilities Management
Managing the physical plant of a hospitality business. Key systems, safety, preventive maintenance, energy conservation.
Average Grade - 3.341
Median Grade - 3.5
Latest grades from Fall 2017
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HB 358 - Hospitality Entrepreneurship
Hospitality business ownership qualities and characteristics. Thinking like an owner and resultant actions. Ownership responsibilities across all functional areas of the hospitality entrepreneur business.
Average Grade - 3.332
Median Grade - 3.5
Latest grades from Spring 2024
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